Characterization of methicillin-resistant Staphylococcus aureus from ready-to-eat foods in China

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Characterization of methicillin-resistant Staphylococcus aureus from ready-to-eat foods in China
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The objective of a new study published in the journal Zoonoses was to determine the prevalence, antimicrobial resistance, virulence profiles, and molecular characteristics of methicillin-resistant Staphylococcus aureus (MRSA) obtained from ready-to-eat (RTE) foods in China.

was to determine the prevalence, antimicrobial resistance, virulence profiles, and molecular characteristics of methicillin-resistant Staphylococcus aureus obtained from ready-to-eat foods in China.

Two hundred seventy-six RTE food-associated S. aureus isolates were collected from 25 provinces across China in 2018, then characterized by antimicrobial susceptibility testing,detecting, multi-locus sequence typing , spa typing, SCCmec typing and pulsed-field gel electrophoresis . Two hundred fifty isolates were resistant to at least one antimicrobial agent; 73 isolates were multi-drug resistant . Thirty MRSA isolates were identified, among which nine toxin genes were detected. Sixty percent of the MRSA isolates harbored multiple toxin genes.

Four virulence gene patterns were identified, with seb-selk-selq being the most common pattern. Thirteen sequence types, as well as 13 spa and four SCCmec types were found among 30 MRSA isolates. The most prevalent MRSA lineages were CC59-t437-SCCmecIV/V , CC398-t011-SCCmecV , and CC1-t114-SCCmecIV .

The findings highlight the importance for the identification of prevalent clones, assessment of drug-resistance and virulence, and formulation of food safety measures forWei Wang et al, Antimicrobial Resistance, Virulence, and Genetic Characterization of Methicillin-Resistant Staphylococcus aureus Recovered from Ready-to-Eat Food in China: A New Challenge for Food Safety,

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